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Pièce montée - Test
  • 1. What is the main component in a pièce montée?
A) Shortcrust pastry
B) Puff pastry
C) Choux pastry
D) Brioche
  • 2. In which culinary tradition is a pièce montée most commonly found?
A) German
B) Spanish
C) French
D) Italian
  • 3. Which event is a pièce montée typically associated with?
A) Weddings
B) New Year's
C) Thanksgiving
D) Christmas
  • 4. Which ingredient in choux pastry provides structure?
A) Butter
B) Eggs
C) Milk
D) Flour
  • 5. What is the texture of properly made choux pastry?
A) Wet
B) Crumbly
C) Dense
D) Light and airy
  • 6. What kind of sugar is often used to make the caramel for a pièce montée?
A) Powdered sugar
B) Brown sugar
C) Granulated sugar
D) Caster sugar
  • 7. What temperature is choux pastry typically baked at?
A) Low temperature
B) Freezing temperature
C) High temperature
D) Room temperature
  • 8. What flavor is commonly used in the cream filling for a pièce montée?
A) Chocolate
B) Vanilla
C) Coffee
D) Strawberry
  • 9. What is an alternative name for a pièce montée?
A) Tarte Tatin
B) Croquembouche
C) Bûche de Noël
D) Mille-feuille
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